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Better Than Takeout Thai Drunken Noodles Recipe

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4.3 from 12 reviews

This Better Than Takeout Thai Drunken Noodles recipe offers a flavorful and vibrant stir-fry combining wide rice noodles with tender chicken and a medley of fresh vegetables, all coated in a savory, slightly sweet sauce. Quick and easy to prepare, this dish is perfect for a satisfying weeknight dinner inspired by authentic Thai flavors.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Noodles and Sauce

  • 8 ounces wide rice noodles
  • 1/3 cup low sodium soy sauce or liquid aminos
  • 3 tablespoons oyster sauce
  • 1 tablespoon Thai fish sauce
  • 2 teaspoons honey or maple syrup
  • 1/3 cup water

Proteins and Vegetables

  • 2 tablespoons sesame oil or extra virgin olive oil
  • 1/2 pound boneless chicken breast, cut into strips (optional)
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced or grated
  • 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
  • 4 green onions, chopped
  • 1 medium zucchini, cut into ribbons or chopped
  • 1 red bell pepper, thinly sliced
  • 2 carrots, cut into ribbons or chopped
  • 1 cup fresh Thai basil or regular basil, roughly chopped

Instructions

  1. Cook Noodles: Prepare the wide rice noodles according to the package directions. Once cooked, drain and set aside to be added later in the stir-fry.
  2. Make Sauce: In a bowl, mix together the low sodium soy sauce, oyster sauce, Thai fish sauce, honey (or maple syrup), and 1/3 cup of water. This combination will create the savory and slightly sweet sauce that flavors the dish.
  3. Cook Chicken and Aromatics: Heat the sesame or olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken strips if using. Season lightly with black pepper and cook until browned on all sides. Next, add the sliced shallots, minced garlic, chopped Fresno or jalapeño peppers, and chopped green onions. Stir and cook for 2 to 3 minutes until the shallots soften and garlic becomes fragrant.
  4. Add Vegetables: Incorporate the zucchini ribbons and thinly sliced red bell pepper into the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables soften but still retain some crunch.
  5. Add Sauce and Simmer: Pour the prepared sauce into the skillet. Increase heat to medium-high and bring the sauce to a boil. Allow it to cook for approximately 5 minutes so it thickens slightly and coats the chicken and vegetables well.
  6. Combine Noodles and Finish: Add the cooked rice noodles, chopped carrots, and fresh basil to the skillet. Toss thoroughly to combine all ingredients and cook together for another 3 to 5 minutes, allowing the sauce to evenly coat the noodles and ingredients. Serve warm, garnished with additional basil leaves if desired. Enjoy your flavorful Thai drunken noodles!

Notes

  • You can substitute chicken with tofu or shrimp for different protein options.
  • Adjust the heat level by adding more or fewer peppers according to your taste.
  • Use gluten-free soy sauce to make this recipe gluten-free.
  • Fresh Thai basil adds authentic aroma, but regular basil works well as a substitute.
  • Be careful not to overcook the noodles, as they will continue to cook when mixed with the sauce and vegetables.

Find it online: https://cheftinaskitchen.com/better-than-takeout-thai-drunken-noodles-recipe/